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English Muffins Yield: 6-8 Servings
Nb persons: 35
Yield: 20 gr rolls
Preparation time:
Total time:
Source:
| 30gr | Fresh Yeast, 15 gr dry yeast |
| 125ml | Water, Warm |
| 200ml | Buttermilk, Warm |
| 20 gr | Butter |
| 150gr | Ap. Flour |
| 280gr | Ap. Flour |
| 20 gr | sugar |
| 1 teaspoon | Salt |
Make a sponge with 1 st 5 ingredients. Allow to double. Add the rest of flour and salt, knead until smooth. Round dough, proof 1 hour, covered. Turn, proof 45 min-1 hour. Turn onto cornmeal dusted bench. Pat to 3/4-1 inch thick. Cut w/ 3 inch round cutter. Brown in oil or butter, bake @ 350 f. 15-20 minutes. Multiply recipe by 5.5 for tastings.
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